I am biting my nails, looking at the time, looking at the laptop battery.
Will I? Won’t I? Will I? Won’t I?
Well, I don’t know whether I can post this before the battery goes off, but I am trying my best!
You see, my laptop is dead now. It needs to be taken for servicing (god knows when that will happen) and now I am managing with hubby’s laptop which doesn’t have a charger. So I have about 5 more minutes of battery time before it shuts down and shuts me up in the process.
Recipe Source: Kailas Kitchen
- Aval/Poha : 1 cup
- Milk : 2 cups
- Water : 1 cup
- Sugar : 3/4 cup (more if you prefer it sweet)
- Ghee : 1 tbsp
- Cashews : a few
- Raisins : a few
- Heat ghee in a thick bottomed vessel. Add the cashews and raisins and fry until they are browned. Take off the pan and keep aside.
- In the remaining ghee, add the aval and roast until the flakes are brown, about 3-5 minutes. If you want to wash the flakes, wash them after roasting, I didn’t.
- Add milk and water and bring to a boil, stirring frequently. You have to cook this, until the payasam reduces to 3/4th of its original volume.
- Add sugar and cook again until the sugar is dissolved and the consistency is thick, but not too thick state. Stir in the cashews and raisins and take off the heat. Serve hot or cold.
Its best to use a thick wide pan and keep the stirrer inside the pan. This way, the milk will not boil over. But I never take chances here and always stick around when cooking anything with milk.
I thought this will take less time than making paal payasam, but I ended up spending the same amount of time in making this as I wanted to cook the milk until you get that pinkish hue.